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Meral R, Kına E, Ceylan Z. Low-Calorie Cookies Enhanced with Fish Oil-Based Nano-ingredients for Health-Conscious Consumers. ACS OMEGA 2024; 9:39159-39169. [PMID: 39310167 PMCID: PMC11411681 DOI: 10.1021/acsomega.4c06050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/30/2024] [Revised: 08/23/2024] [Accepted: 08/27/2024] [Indexed: 09/25/2024]
Abstract
This study explored the effectiveness of fish oil (FO)-loaded nanoemulsions, averaging 197 nm in diameter, as fat substitutes in creating low-calorie cookies. The cookies' diameter, thickness, and spread ratio were measured, ranging from 46.33 to 57.15 mm, 6.45 to 7.51 mm, and 6.16 to 8.86, respectively. Notably, cookies containing nanoemulsions exhibited a significant increase in the spread ratio compared to the control. The control sample had the highest hardness value at 43.81 N, while the nanoemulsion group had the lowest at 26.98 N. The energy value, which was 508 kcal/100 g in the control group, decreased to 442 kcal/100 g in the group containing the nanoemulsion. The total n-3 fatty acid content in cookies rose from 0.46% in the control cookies to 3.90% in the cookies containing nanoemulsion. Sensory evaluations showed that cookies containing fish ol-loaded nanoemulsion received the highest scores, indicating that the fat reduction did not compromise the desired ″greasy″ sensation. This is especially noteworthy, as it showed that the fat content could be reduced by half without compromising the sensory quality. Utilizing FO-loaded nanoemulsions as a fat replacement in fat-reduced baked goods could provide valuable insights for other food products. The findings have significant implications for the food industry, suggesting that healthier, low-calorie baked goods can be developed without sacrificing physical quality and texture. This approach can cater to the growing market demand for health-conscious food options, potentially leading to new product innovations and enhanced nutritional profiles in a variety of food products.
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Affiliation(s)
- Raciye Meral
- Faculty
of Engineering, Department of Food Engineering, Van Yüzüncü Yıl University, Van 65080, Turkiye
| | - Erol Kına
- Department
of Computer Technology, Computer Technology Programme, Van Yüzüncü Yıl University
Özalp Vocational School, Van 65100, Turkiye
- Innovan
Entrepreneurship Centre, Van 65080, Turkiye
| | - Zafer Ceylan
- Faculty
of Science, Department, of Molecular Biology and Genetics, Bartin University, Bartin 74000, Turkiye
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2
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Chamorro F, Cassani L, Garcia-Oliveira P, Barral-Martinez M, Jorge AOS, Pereira AG, Otero P, Fraga-Corral M, P. P. Oliveira MB, Prieto MA. Health benefits of bluefin tuna consumption: ( Thunnus thynnus) as a case study. Front Nutr 2024; 11:1340121. [PMID: 38628271 PMCID: PMC11018964 DOI: 10.3389/fnut.2024.1340121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Accepted: 02/21/2024] [Indexed: 04/19/2024] Open
Abstract
Consumers are increasingly interested in food products with high nutritional value and health benefits. For instance, fish consumption is linked with diverse positive health benefits and the prevention of certain widespread disorders, such as obesity, metabolic syndrome, or cardiovascular diseases. These benefits have been attributed to its excellent nutritional value (large amounts of high-quality fatty acids, proteins, vitamins, and minerals) and bioactive compounds, while being relatively low-caloric. Atlantic bluefin tuna (Thunnus tynnus) is one of the most consumed species worldwide, motivated by its good nutritional and organoleptic characteristics. Recently, some organizations have proposed limitations on its consumption due to the presence of contaminants, mainly heavy metals such as mercury. However, several studies have reported that most specimens hold lower levels of contaminants than the established limits and that their richness in selenium effectively limits the contaminants' bioaccessibility in the human body. Considering this situation, this study aims to provide baseline data about the nutritional composition and the latest evidence regarding the beneficial effects of Atlantic bluefin tuna consumption. A review of the risk-benefit ratio was also conducted to evaluate the safety of its consumption, considering the current suggested limitations to this species' consumption.
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Affiliation(s)
- F. Chamorro
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, Spain
| | - L. Cassani
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, Spain
| | - P. Garcia-Oliveira
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, Spain
| | - M. Barral-Martinez
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, Spain
| | - A. O. S. Jorge
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, Spain
- REQUIMTE/Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Porto, Portugal
| | - A. G. Pereira
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, Spain
| | - Paz Otero
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, Spain
| | - M. Fraga-Corral
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, Spain
| | | | - M. A. Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, Spain
- LAQV@REQUIMTE, Department of Chemical Sciences, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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Keramaris A, Papadopoulos V, Kasapidou E, Mitlianga P. A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01078-2. [PMID: 37428289 PMCID: PMC10363040 DOI: 10.1007/s11130-023-01078-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Accepted: 06/28/2023] [Indexed: 07/11/2023]
Abstract
Furniko flour (FF) is a traditional roasted flour derived from a maize landrace, commonly consumed by Greeks of Pontic origin in the northern regions of Greece. Despite its perceived nutritional benefits, there is a lack of scientific data to support and highlight its value. This study aimed to compare the nutritional, physicochemical, anti-nutritional, functional, and antioxidant characteristics of FF with those of traditional and non-traditional types of maize flour. Furniko flour (FF) presented the highest values for protein (10.86 ± 0.36 g/100 g), fat (5.05 ± 0.08 g/100 g), K (539.93 mg/100 g), Mg (126.38 mg/100 g), P (296.4 mg/100 g), Zn (2.44 mg/100 g), and total phenolic content (TPC) (156 mg GAE/100 g). However, FF exhibited lower levels of Fe (3.83 mg/100 g), carbohydrates (70.55 ± 0.24 g/100 g), and antioxidant activity (0.27 ± 0.02 µmol of TE/g) than other types of flour examined. Furniko's functional properties make it an excellent source for porridges, while its low content of antinutrients reduces the possibility of low bioavailability of Fe, Zn, Mg, and Ca. Due to its significant and functional characteristics, Furniko flour could be considered an important material in the food industry, especially in bakery goods and health-oriented foods like energy bars, breakfast cereals, and gluten-free pasta. More research is needed, however, to thoroughly investigate its dietary potential and compatibility with other components.
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Affiliation(s)
- Achillefs Keramaris
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, University of Western Macedonia, ZEP Campus, Kozani, 50100, Greece
| | - Vasileios Papadopoulos
- Department of Agriculture, University of Western Macedonia, Florina, Florina, 53100, Greece
| | - Eleni Kasapidou
- Department of Agriculture, University of Western Macedonia, Florina, Florina, 53100, Greece
| | - Paraskevi Mitlianga
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, University of Western Macedonia, ZEP Campus, Kozani, 50100, Greece.
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Łuczyńska J, Nowosad J, Łuczyński MJ, Kucharczyk D. Evaluation of Chemical Elements, Lipid Profiles, Nutritional Indices and Health Risk Assessment of European Eel ( Anguilla anguilla L.). INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:ijerph20032257. [PMID: 36767625 PMCID: PMC9915919 DOI: 10.3390/ijerph20032257] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/20/2023] [Accepted: 01/23/2023] [Indexed: 05/30/2023]
Abstract
The concentrations of ten elements (K, Na, Ca, Mg, Zn, Fe, Hg, Cu, Mn, and Cd) and fatty acids were analyzed in muscles of the European eel (Anguilla anguilla Linnaeus, 1758). The eels were caught in freshwater lakes connected with the Sawica River (north-eastern Poland). On this basis, it was determined whether the consumption of the fish is beneficial and safe for the health of the consumer. The results showed that the metal concentrations followed this order: K > Na > Ca > Mg > Zn > Fe > Hg > Cu > Mn > Cd. The fatty acids gave rise to the following sequence: MUFAs > SFAs > n-3 PUFAs > n-6 PUFAs. The target hazard quotient (THQ) value was below 1.0. The hazard quotient for the benefit-risk ratio HQEFA (0.39) also was below one, indicating that the intake of the recommended dose of EPA + DHA (250 mg/day) and the intake of mercury (0.415 mg/kg) for a person weighing 70 kg does not pose an obvious risk for human health. The lipid quality indices were OFA: 24.69, DFA: 74.36, AI: 0.55, and TI: 0.41. Based on the above statements, the consumption of eel meat is safe from a health point of view. However, the levels of toxic metals in the muscles of eels and their environment should continue to be monitored, as eels occupy a high position in the food chain.
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Affiliation(s)
- Joanna Łuczyńska
- Department of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, ul. Plac Cieszyński 1, 10-726 Olsztyn, Poland
| | - Joanna Nowosad
- Department of Ichthyology, Hydrobiology and Ecology of Waters, The Stanisław Sakowicz Inland Fisheries Institute in Olsztyn, ul. M. Oczapowskiego 10, 10-719 Olsztyn, Poland
- Department of Research and Development, ChemProf, 11-041 Olsztyn, Poland
| | - Marek Jan Łuczyński
- Department of Ichthyology, Hydrobiology and Ecology of Waters, The Stanisław Sakowicz Inland Fisheries Institute in Olsztyn, ul. M. Oczapowskiego 10, 10-719 Olsztyn, Poland
| | - Dariusz Kucharczyk
- Department of Research and Development, ChemProf, 11-041 Olsztyn, Poland
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Fratianni F, Amato G, De Feo V, d'Acierno A, Coppola R, Nazzaro F. Potential therapeutic benefits of unconventional oils: assessment of the potential in vitro biological properties of some Rubiaceae, Cucurbitaceae, and Brassicaceae seed oils. Front Nutr 2023; 10:1171766. [PMID: 37153908 PMCID: PMC10160382 DOI: 10.3389/fnut.2023.1171766] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Accepted: 03/27/2023] [Indexed: 05/10/2023] Open
Abstract
Introduction Seed oils are versatile in the food sector and for pharmaceutical purposes. In recent years, their biological properties aroused the interest of the scientific world. Materials and methods We studied the composition of fatty acids (FAs) and some in vitro potential therapeutic benefits of five cold-pressed commercial oils obtained from broccoli, coffee, green coffee, pumpkin, and watermelon seeds. In particular, we assayed the antioxidant activity (using diphenyl-1-picrylhydrazyl (DPPH) and azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays). In addition, through the fatty acid composition, we calculated the atherogenicity index (AI) and thrombogenicity index (TI) to evaluate the potential impact of such oils on cardiovascular diseases. Furthermore, we assessed the in vitro anti-inflammatory capacity of the oils (evaluated through their effectiveness in preventing protein degradation, using bovine serum albumin as protein standard) and the ability of the oils to inhibit in vitro activity of three among the essential enzymes, cholinesterases and tyrosinase, involved in the Alzheimer's and Parkinson's neurodegenerative diseases. Finally, we evaluated the capacity of the oils to inhibit the biofilm of some pathogenic bacteria. Results The unsaturated fatty acids greatly predominated in broccoli seed oil (84.3%), with erucic acid as the main constituent (33.1%). Other unsaturated fatty acids were linolenic (20.6%) and linoleic (16.1%) acids. The saturated fatty acids fraction comprised the palmitic (6.8%) and stearic acids (0.2%). Broccoli seed oil showed the best AI (0.080) and TI (0.16) indexes. The oils expressed a good antioxidant ability. Except for the watermelon seed oil, the oils exhibited a generally good in vitro anti-inflammatory activity, with IC50 values not exceeding 8.73 micrograms. Broccoli seed oil and green coffee seed oil showed the best acetylcholinesterase inhibitory activity; coffee seed oil and broccoli seed oil were the most effective in inhibiting butyrylcholinesterase (IC50 = 15.7 μg and 20.7 μg, respectively). Pumpkin and green coffee seed oil showed the best inhibitory activity against tyrosinase (IC50 = 2 μg and 2.77 μg, respectively). In several cases, the seed oils inhibited the biofilm formation and the mature biofilm of some gram-positive and gram-negative bacteria, with Staphylococcus aureus resulting in the most sensitive strain. Such activity seemed related only in some cases to the capacity of the oils to act on the sessile bacterial cells' metabolism, as indicated by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) colorimetric method.
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Affiliation(s)
- Florinda Fratianni
- Institute of Food Sciences, National Research Council of Italy, Avellino, Italy
| | - Giuseppe Amato
- Department of Pharmacy, University of Salerno, Fisciano, Italy
| | - Vincenzo De Feo
- Institute of Food Sciences, National Research Council of Italy, Avellino, Italy
- Department of Pharmacy, University of Salerno, Fisciano, Italy
| | - Antonio d'Acierno
- Institute of Food Sciences, National Research Council of Italy, Avellino, Italy
| | - Raffaele Coppola
- Institute of Food Sciences, National Research Council of Italy, Avellino, Italy
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Filomena Nazzaro
- Institute of Food Sciences, National Research Council of Italy, Avellino, Italy
- *Correspondence: Filomena Nazzaro
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Yin M, Chen M, Yanagisawa T, Matsuoka R, Xi Y, Tao N, Wang X. Physical properties, chemical composition, and nutritional evaluation of common salad dressings. Front Nutr 2022; 9:978648. [PMID: 36118765 PMCID: PMC9471001 DOI: 10.3389/fnut.2022.978648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Accepted: 08/12/2022] [Indexed: 12/03/2022] Open
Abstract
Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematically investigated. This study compared the quality (physical properties, proximate composition, amino acids, fatty acids, and minerals) of six commercially available sweet SDs (SD1, SD2, SD3, SD4, SD5, and SD6) from the Chinese market. The results indicated that the water activity of six SDs was less than 0.60 (0.35-0.41), the moisture content was less than 65% (24.0-60.0%), and the crude fat content was between 23.25 and 64.15%. The essential amino acid index (EAAI) of SD3, SD1, SD2, and SD4 was greater than the FAO/WHO standard (EAAI = 75). Numerous fatty acids were detected, mainly linoleic and oleic acids; n-3 polyunsaturated fatty acids were ranged from 1,090 mg/100 g to 2,520 mg/100 g. In addition, SDs were rich in minerals such as Mg, Ca, and Fe and the atherogenic index and thrombogenic index were 0.03-0.09 and 0.77-0.91, respectively. In summary, this work helps to provide key nutritional information on the composition of common SDs. The availability of this data may help purchasers with different nutritional needs to make informed choices about the use of SD and encourage more moderate consumption of pre-packaged sauces.
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Affiliation(s)
- Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Min Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Takuya Yanagisawa
- Food Science and Quality Evaluation Research Lab, Shanghai Ocean University, Shanghai, China
| | - Ryosuke Matsuoka
- Food Science and Quality Evaluation Research Lab, Shanghai Ocean University, Shanghai, China
| | - Yinci Xi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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Łuczyńska J, Łuczyński MJ, Nowosad J, Kowalska-Góralska M, Senze M. Total Mercury and Fatty Acids in Selected Fish Species on the Polish Market: A Risk to Human Health. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:10092. [PMID: 36011721 PMCID: PMC9407883 DOI: 10.3390/ijerph191610092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/27/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
The muscles of lake trout (Salvelinus namaycush Walbaum, 1792), crucian carp (Carassius carassius Linnaeus, 1758), flounder (Platichthys flesus Linnaeus, 1758), gilthead seabream (Sparus aurata Linnaeus, 1758), mackerel (Scomber scombrus Linnaeus, 1758) and tench (Tinca tinca Linnaeus, 1758) were examined. The total mercury (THg) was processed using the Milestone DMA-80 and the fatty acids were analyzed using the 7890A Agilent Technologies chromatograph. The THg content in analyzed fish ranged from 0.024 (lake trout) to 0.092 mg/kg wet weight (gilthead seabream). The muscles of fish examined had lower amounts of SFAs, and n-3 and n-6 PUFAs than MUFAs. The ratio of n-3/n-6 was higher in muscles of mackerel than other fish (p < 0.05). Due to the fact that both the THQ and HI are below 1, the tested fish are safe for the consumer from a nutritional point of view. Similarly, fatty acid indices indicate the safe consumption of selected fish species, and the daily consumption of the recommended dose of EPA + DHA (250 mg/day) and the concentration of mercury in fish calculations showed a hazard quotient for the benefit−risk ratio HQEFA below 1, suggesting that the intake of EPA + DHA poses no evident risk to human health. The ratio was calculated for a person weighing 60 kg. Therefore, it is important to monitor the fish, not only bought in the store, but also caught in various aquatic environments.
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Affiliation(s)
- Joanna Łuczyńska
- Department of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, Ul. Plac Cieszyński 1, 10-726 Olsztyn, Poland
| | - Marek Jan Łuczyński
- Department of Ichthyology, Hydrobiology and Ecology of Waters, The Stanisław Sakowicz Inland Fisheries Institute in Olsztyn, Ul. M. Oczapowskiego 10, 10-719 Olsztyn, Poland
| | - Joanna Nowosad
- Department of Veterinary Prevention and Feed Hygiene, Warmia and Mazury University, 10-719 Olsztyn, Poland
- ChemProf, 11-041 Olsztyn, Poland
| | - Monika Kowalska-Góralska
- Department of Limnology and Fishery, Institute of Animal Breeding, Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Magdalena Senze
- Department of Limnology and Fishery, Institute of Animal Breeding, Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
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Ioannidou MD, Maggira M, Samouris G. Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk. Foods 2022; 11:foods11142138. [PMID: 35885382 PMCID: PMC9320697 DOI: 10.3390/foods11142138] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/10/2022] [Accepted: 07/15/2022] [Indexed: 12/10/2022] Open
Abstract
The production of cheese can be made from either pasteurized or non-pasteurized milk, depending on the country or dietary habits. In this work, the effect of pasteurization of milk on the progress of the physicochemical properties, fatty acids profile and lipid oxidation of cheese throughout a maturation period of 90 days is presented. This research was carried out on two types of Graviera cheese produced in Greece, one made from raw milk and the other from pasteurized milk. The proximal composition of each sample was evaluated, the fatty acids profile was analyzed by Gas Chromatography, whereas lipid oxidation was determined on the basis of the formation of malondialdehyde (MDA). Significant differences (p < 0.05) in the values of pH, fat and density between raw and pasteurized milk were observed. The physicochemical parameters during the ripening of the cheeses showed significant differences according to the type and the stage of maturation. Specifically, the two types of cheese differed significantly (p < 0.05) in terms of pH, protein, fat in dry matter (FDM), and water-soluble nitrogen/total nitrogen (WSN/TN). Although the fatty acids profile was similar for the two types of cheese, differences were observed during the ripening stages as well as between the milk and the final product. The lipid oxidation levels increased during maturation, whereas they seemed to be lower in the pasteurized cheeses. Therefore, it can be concluded that the use of raw or pasteurized milk affects the physicochemical characteristics, fatty acids profile and lipid oxidation of Graviera cheese during ripening.
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Di Bella G, Litrenta F, Pino S, Tropea A, Potortì AG, Nava V, Lo Turco V. Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04043-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Pre-Treatment of Fish By-Products to Optimize Feeding of Tenebrio molitor L. Larvae. INSECTS 2022; 13:insects13020125. [PMID: 35206700 PMCID: PMC8880163 DOI: 10.3390/insects13020125] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/13/2022] [Accepted: 01/21/2022] [Indexed: 12/18/2022]
Abstract
Simple Summary The rapid population growth and the consequent increase in demand for protein-rich foods pose a challenge for the food industry. On the other hand, resources are limited and production must be sustainable. Currently, insects are accepted by the European Union as sustainable and nutritive food for humans, consequently allowing the use of seven insect species, including Tenebrio molitor (Linnaeus, 1758). From a nutritional point of view, T. molitor is rich in protein (42.2–67.7%) with a good ratio of essential amino acids. However, their lipidic fraction lacks n−3 long chain polyunsaturated fatty acids (LCPUFAs), while it is rich in n−6 polyunsaturated fatty acids. This poses a problem for human intake, since the beneficial effect of n−3 polyunsaturated fatty acids and a low n−6/n−3 ratio on the prevention of cardiovascular inflammation and heart disease is well known. The present study is focused on the improvement of the fatty acid profile and proximal composition of T. molitor larvae through fish discard-based diets subjected to different pre-treatments to increase the fish-based diet intake. Abstract Fish discards are organic waste with high and good-quality protein levels, as well as a fatty acid profile rich in n−3 LCPUFAs, mainly eicosapentaenoic acid and docosahexaenoic acid. These discards can be used as food for Tenebrio molitor (Linnaeus, 1758) larvae, thus increasing the nutritional value of this insect. This study focused on increasing larval acceptance of fish through different pre-treatments of the diets provided, as well as increasing the accumulation of EPA and DHA in fish-fed larvae. Four different diets were prepared: control (broiler feed), DGF50: 50% dried ground fish (Pagellus bogaraveo, Brünnich, 1768) + 50% broiler feed, for different periods, FGF100: 100% fresh ground P. bogaraveo and DUF100: 100% dried whole unground P. bogaraveo. Growth, mortality, proximate composition, fatty acid profile and lipid nutritional indices were determined. Larvae fed with FGF100 displayed better results among treatments, doubling the initial weight, as well as increasing their protein level and decreasing fat levels. Regarding fatty acids, eicosapentaenoic acid and docosahexaenoic acid were only detected in larvae fed with a fish-based diet for a period longer than 5 days. These results show that pre-treatment of fish-based diets causes changes in the growth and compositional parameters of T. molitor larvae.
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11
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Lipid profile and health benefit of commonly consumed fresh water and sea water fish species in the population of Serbia. VOJNOSANIT PREGL 2022. [DOI: 10.2298/vsp200212054d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
Background/Aim. Dietary intake of n-3 long-chain polyunsaturated fatty acids (LC-PUFA) is important in prevention and treatment of different diseases. In general population, the average intake of n-3 LC-PUFA is often significantly lower than recommended levels. Fish lipids are rich sources of these fatty acids, of which the most important are eicosapentaenoic (20:5 n-3, EPA) and docosahexaenoic (22:6 n-3, DHA) fatty acids. This study was designed to determine and compare fat, fatty acids and lipid quality indices in 10 commercial fish species available on the Serbian market, as well as relation between their price and nutritional value. Methods. Freshwater fish originated from the Danube River in the Belgrade Region, while seawater fish were mostly from the Adriatic Sea. A gas chromatography method was used to define fatty acids in 40 fish samples after lipid extraction. Cost-minimization analysis was conducted to assess the economic utility. Results. Seawater fish had a significantly higher value of flash lipid quality compared to the freshwater fish (p < 0.05). Value of hypercholesterolaemic fatty acids (OFA) for the freshwater group was 18.70 (17.40?21.30) while the seawater group had a similar range of values 18.90 (17.55?22.75). Hypocholesterolaemic fatty acids (DFA) also showed similar ranges for both groups: 68.80 (66?70.20) for freshwater and 68.40 (64.85?73.05) for seawater group. The ratio of DHA/EPA ranged from 1.8 for sardine samples and up to 10 for tuna samples, indicating that the amount of DHA in natural samples exceeds the amount of EPA in many cases. The values of atherogenic (AI) and thrombogenic index (TI) were lower than 1 for all analysed samples. Conclusion. Sardine and mackerel had the highest content of n-3 LC-PUFA and presented the least expensive sources of EPA and DHA. The low values of AI and TI obtained from studied fish indicate its benefits from a health point of view.
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Maia M, Cavaco AR, Laureano G, Cunha J, Eiras-Dias J, Matos AR, Duarte B, Figueiredo A. More than Just Wine: The Nutritional Benefits of Grapevine Leaves. Foods 2021; 10:2251. [PMID: 34681299 PMCID: PMC8534917 DOI: 10.3390/foods10102251] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/07/2021] [Accepted: 09/17/2021] [Indexed: 12/16/2022] Open
Abstract
The domesticated species Vitis vinifera L. harbours many cultivars throughout the world that present distinctive phenology and grape quality. Not only have the grapes been used for human consumption, but the leaves are also used as a source of bioactive compounds and are present in the diets of several Mediterranean countries. We have selected seven different cultivars and performed elemental, fatty acid (FA) and pigment profiling. Total reflection X-ray fluorescence (TXRF) enabled the identification of 21 elements. Among them, Na, Ca and K were highly represented in all the cultivars and Zn was prevalent in V. vinifera cv. 'Pinot noir' and 'Cabernet sauvignon'. Through gas chromatography, six FAs were identified, including omega-3 and omega-6 FA, the most abundant mainly in V. vinifera cv. 'Tinta barroca', 'Pinot noir' and 'Cabernet sauvignon'. FA composition was used to determine nutritional quality parameters, namely atherogenic, thrombogenic, hypocholesterolemic/hypercholesterolemic and peroxidisability indexes as well as oxidability and oxidative susceptibility. Grapevine leaves were highlighted as a suitable source of health-promoting lipids. Given the popularity of "green" diets, we have also performed a leaf pigment analysis. Seventeen pigments including chlorophylls, trans-lutein, b-carotene and zeaxanthins were detected. 'C19' presented the highest content of most of the detected pigments.
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Affiliation(s)
- Marisa Maia
- Grapevine Pathogen Systems Lab. (GPS Lab.), Biosystems and Integrative Sciences Institute (BioISI), Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (M.M.); (A.R.C.); (G.L.)
- Departamento de Biologia Vegetal, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (A.R.M.); (B.D.)
| | - Ana Rita Cavaco
- Grapevine Pathogen Systems Lab. (GPS Lab.), Biosystems and Integrative Sciences Institute (BioISI), Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (M.M.); (A.R.C.); (G.L.)
- Departamento de Biologia Vegetal, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (A.R.M.); (B.D.)
| | - Gonçalo Laureano
- Grapevine Pathogen Systems Lab. (GPS Lab.), Biosystems and Integrative Sciences Institute (BioISI), Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (M.M.); (A.R.C.); (G.L.)
- Departamento de Biologia Vegetal, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (A.R.M.); (B.D.)
| | - Jorge Cunha
- Estação Vitivinícola Nacional, Instituto Nacional de Investigação Agrária e Veterinária (INIAV), Quinta da Almoinha, 2565-191 Dois Portos, Portugal; (J.C.); (J.E.-D.)
| | - José Eiras-Dias
- Estação Vitivinícola Nacional, Instituto Nacional de Investigação Agrária e Veterinária (INIAV), Quinta da Almoinha, 2565-191 Dois Portos, Portugal; (J.C.); (J.E.-D.)
| | - Ana Rita Matos
- Departamento de Biologia Vegetal, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (A.R.M.); (B.D.)
| | - Bernardo Duarte
- Departamento de Biologia Vegetal, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (A.R.M.); (B.D.)
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - Andreia Figueiredo
- Grapevine Pathogen Systems Lab. (GPS Lab.), Biosystems and Integrative Sciences Institute (BioISI), Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (M.M.); (A.R.C.); (G.L.)
- Departamento de Biologia Vegetal, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (A.R.M.); (B.D.)
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The Comparison of Fatty Acid Composition and Lipid Quality Indices of Roach, Perch, and Pike of Lake Gusinoe (Western Transbaikalia). INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18179032. [PMID: 34501623 PMCID: PMC8430745 DOI: 10.3390/ijerph18179032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/14/2021] [Accepted: 08/25/2021] [Indexed: 11/16/2022]
Abstract
This paper describes the study of the fatty acid (FA) composition of three fish species (roach, perch, and pike) from Lake Gusinoe (western Transbaikalia). Using principal component analysis, the fatty acid composition of the studied fish species was shown to be species specific. The muscle tissue of roach, perch, and pike was found to contain high levels of polyunsaturated fatty acids (PUFA), including essential docosahexaenoic (DHA), eicosapentaenoic (EPA), and arachidonic acids. Indicators of nutritional quality based on the fatty acid composition showed that the values of the hypocholesterolemic/hypercholesterolemic (HH) ratio indices were sufficiently high. The atherogenicity (AI) and thrombogenicity (TI) indices, which are indicators for the nutritional value, were less than 1 in the studied fish. In terms of flesh lipid quality (FLQ), pike and perch had the highest proportion of total EPA + DHA. According to the obtained data for the composition of fatty acids in the muscle tissue of the studied fish from Lake Gusinoe, the anthropogenic load exerted on Lake Gusinoe has not yet statistically significantly affected the fish muscle quality.
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Mencin M, Abramovič H, Zlatić E, Demšar L, Piskernik S, Schreiner M, Žmitek K, Kušar A, Pravst I, Vidrih R. Content of trans-fatty acid isomers in bakery products on the Slovenian market. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Sales S, Lourenço HM, Pessoa MF, Pombo A, Félix PM, Bandarra NM. Chemical Composition and Omega 3 Human Health Benefits of Two Sea Cucumber Species of North Atlantic. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1909683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Sabrina Sales
- GeoBioTec, Department of Earth Sciences, Faculty of Science and Technology, New University of Lisbon, Lisbon, Portugal
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
| | - Helena Maria Lourenço
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
| | - Maria Fernanda Pessoa
- GeoBioTec, Department of Earth Sciences, Faculty of Science and Technology, New University of Lisbon, Lisbon, Portugal
| | - Ana Pombo
- MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Peniche, Portugal
| | - Pedro Miguel Félix
- MARE – Marine and Environmental Sciences Centre, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - Narcisa Maria Bandarra
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Porto, Portugal
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16
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Farag MA, Abib B, Tawfik S, Shafik N, Khattab AR. Caviar and fish roe substitutes: Current status of their nutritive value, bio-chemical diversity, authenticity and quality control methods with future perspectives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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17
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Fatty Acid-Related Health Lipid Index of Raw and Fried Nile Tilapia (Oreochromis niloticus) Fish Muscle. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6676528] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fried food consumption is popular in most parts of the world including Ethiopia. Among many fried products available in Ethiopia, fried fish is most commonly consumed in Hawassa Town due to the easy access to the fish from the lake. Recently, there is growing concern among fryers to recycle the oil while frying fish. However, there is limited evidence about the frying effect on the fatty-acid-related health lipid index of fried fish. Thus, the study was aimed to determine the fatty acid profile and the fatty-acid-related health lipid of raw and fried fish. Raw and fried fish were taken from the Hawassa open fish market. Fatty acid profiles were analyzed using a gas chromatography-mass spectrophotometer (GCMS), and the health lipid index was determined by calculation using the recommended formula. JMP pro 13 version software was used for data analysis. Our result showed that raw fish had a high amount of essential fatty acid, nutritive value index, hypocholesterolemic ratio, and peroxidizability index. In contrary to this, the fried fish had a high amount of trans-fatty acids, nonessential fatty acids, atherogenic index, and thrombogenic index. In conclusion, the fried fish loses its fatty-acid-related nutritional quality in uncontrolled frying conditions. Therefore, frying needs to be controlled, as it risks human health otherwise.
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Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening. Foods 2021; 10:foods10020258. [PMID: 33513708 PMCID: PMC7911251 DOI: 10.3390/foods10020258] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 12/14/2022] Open
Abstract
The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture, fat, fat in dry matter, total protein, ash, NaCl), microbiological (total combined yeasts and molds count (TYMC), total viable count (TVC), Escherichia coli, Staphylococcusaureus, Salmonella, lactic acid bacteria (LAB)), fatty acids (FA) and volatile compounds. For better control of the quality of the cheese, the storage space was evaluated for TYMC and TVC. The ripening period showed improved effects on the quality of the cheese, showing lower values for moisture and pH and an increase in macronutrients. Both the cheese samples and the storage space were kept within the allowed microbiological limits. Lipids are predominant, the predominant FAs being saturated fatty acids (SFAs), which decrease, while monounsaturated fatty acids (MUFAs) increase. During ripening, the microbiological and chemical changes result in the development of flavor. Major volatile compounds such as 2-heptanone show accumulations, while acetophenone, limonene, or thymol show a decrease. In conclusion, Apuseni ripening cheese clearly involves a complex series of transformations, leading to a ripening cheese with improved nutritional and aromatic characteristics.
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19
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Tadesse Zula A, Desta DT, Willis MS. Nile tilapia ( Oreochromis niloticus) fried in recycled palm oil: implications for nutrition and health. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1931304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Aemiro Tadesse Zula
- School of Nutrition, Food Science and Technology, Academic Center of Excellence in Human Nutrition, Hawassa University, Hawassa, Ethiopia
| | - Derese Tamiru Desta
- School of Nutrition, Food Science and Technology, Academic Center of Excellence in Human Nutrition, Hawassa University, Hawassa, Ethiopia
| | - Mary S. Willis
- Department of Nutrition and Health Sciences, University of Nebraska Lincoln, Lincoln, NE, USA
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20
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Martínez-Padilla E, Li K, Blok Frandsen H, Skejovic Joehnke M, Vargas-Bello-Pérez E, Lykke Petersen I. In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives. Foods 2020; 9:E1784. [PMID: 33271952 PMCID: PMC7760957 DOI: 10.3390/foods9121784] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/19/2020] [Accepted: 11/29/2020] [Indexed: 12/14/2022] Open
Abstract
Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. Eight commercially available PBMA were selected for fatty acid analysis, performed with gas chromatography of methylated fatty acids (GC-FAME), and, from these, four commercial products (almond drink, hemp drink, oat drink, and soy drink) were selected for a short-term in vitro protein digestibility (IVPD) analysis. The fatty acid analysis results showed that most of the products predominantly contained oleic acid (C18:1 ω-9) and linoleic acid (C18:2 ω-6). Hemp drink contained the highest omega-6/omega-3 (ω6/ω3) ratio among all tested products (3.43). Oat drink and almond drink were the PBMA with the highest short-term protein digestibility, non-significantly different from cow's milk, while soy drink showed the lowest value of protein digestibility. In conclusion, PBMA showed a significant variability depending on the plant source, both in terms of fatty acid composition and protein digestibility. These results provide more in-depth nutritional information, for future product development, and for consumer's choice.
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Affiliation(s)
- Eliana Martínez-Padilla
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
| | - Kexin Li
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
| | - Heidi Blok Frandsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
- SiccaDania, Pilehøj 18, DK-3460 Birkerød, Denmark
| | - Marcel Skejovic Joehnke
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
| | - Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark;
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
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21
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LIRA GM, LOPEZ AMQ, NANES GMDF, SILVA FGC, NASCIMENTO TGD. The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.31420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Łuczyńska J, Paszczyk B, Łuczyński MJ, Kowalska-Góralska M, Nowosad J, Kucharczyk D. Using Rutilus rutilus (L.) and Perca fluviatilis (L.) as Bioindicators of the Environmental Condition and Human Health: Lake Łańskie, Poland. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17207595. [PMID: 33086547 PMCID: PMC7590223 DOI: 10.3390/ijerph17207595] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 10/15/2020] [Accepted: 10/16/2020] [Indexed: 11/16/2022]
Abstract
The aim of this study was to determine the mercury content and fatty acids profile in roach (Rutilus rutilus L.) and European perch (Perca fluviatilis L.) from Lake Łańskie (Poland). Mercury content was higher in the muscles than other organs in both species (p < 0.05). Mercury accumulates along the food chain of the lake's ecosystem. The value of the bioconcentration factor (BCF) indicated that Hg had accumulated in the highest amounts in muscles and in the other organs as follows: muscles > liver > gills > gonads. The metal pollution index (MPI) and target hazard quotient (THQ) were below 1, which means that these fish are safe for consumers. The values of HIS, GSI and FCF indicators show that both species of fish can be good indicators of water quality and food contamination. There were few differences between fatty acid content in the muscles of perch and roach. Contents of fatty acids having an undesirable dietary effect in humans (OFA-hypercholesterolemic fatty acids) were lower compared to hypocholesterolemic fatty acids (DFA, i.e., the desirable ones). In addition, the lipid quality indices AI and TI in the muscles of fish were at 0.40 and 0.22 (perch) and at 0.35 and 0.22 (roach), respectively. On this basis, it can be concluded that the flesh of the fish studied is beneficial from the health point of view.
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Affiliation(s)
- Joanna Łuczyńska
- Chair of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, ul. Plac Cieszyński 1, 10-726 Olsztyn, Poland;
- Correspondence: ; Tel.: +48-89523-4165
| | - Beata Paszczyk
- Chair of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, ul. Plac Cieszyński 1, 10-726 Olsztyn, Poland;
| | - Marek Jan Łuczyński
- The Stanisław Sakowicz Inland Fisheries Institute in Olsztyn, ul. Oczapowskiego 10, 10-719 Olsztyn, Poland;
| | - Monika Kowalska-Góralska
- Department of Limnology and Fishery, Institute of Animal Breeding, Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, ul. J. Chełmońskiego 38 c, 51-630 Wrocław, Poland;
| | - Joanna Nowosad
- Department of Ichthyology and Aquaculture, Warmia and Mazury University, Al. Warszawska 117A, 10-701 Olsztyn, Poland; (J.N.); (D.K.)
| | - Dariusz Kucharczyk
- Department of Ichthyology and Aquaculture, Warmia and Mazury University, Al. Warszawska 117A, 10-701 Olsztyn, Poland; (J.N.); (D.K.)
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Zanqui AB, Silva CM, Ressutte JB, Rotta EM, Cardozo‐Filho L, Matsushita M. Cashew nut oil extracted with compressed propane under different experimental conditions: Evaluation of lipid composition. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14599] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ana B. Zanqui
- Departamento de Engenharia Química e Departamento de Agronomia Universidade Estadual de Maringá ‐ UEM Maringá Brazil
| | - Claudia M. Silva
- Departamento de Química Universidade Estadual de Maringá ‐ UEM Maringá Brazil
| | - Jéssica B. Ressutte
- Departamento de Ciência de Alimentos Universidade Estadual de Londrina ‐ UEL Londrina Brazil
| | - Eliza M. Rotta
- Departamento de Química Universidade Estadual de Maringá ‐ UEM Maringá Brazil
| | - Lúcio Cardozo‐Filho
- Departamento de Engenharia Química e Departamento de Agronomia Universidade Estadual de Maringá ‐ UEM Maringá Brazil
| | - Makoto Matsushita
- Departamento de Química Universidade Estadual de Maringá ‐ UEM Maringá Brazil
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Rampazzo F, Tosi F, Tedeschi P, Gion C, Arcangeli G, Brandolini V, Giovanardi O, Maietti A, Berto D. Preliminary multi analytical approach to address geographic traceability at the intraspecific level in Scombridae family. ISOTOPES IN ENVIRONMENTAL AND HEALTH STUDIES 2020; 56:260-279. [PMID: 32216466 DOI: 10.1080/10256016.2020.1739671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Accepted: 01/29/2020] [Indexed: 06/10/2023]
Abstract
Globalization of seafood product marketing caused the increase of request of an effective fish traceability that enhances the consumer confidence in food safety. In this study, an integrated multi analytical approach based on two different and independent analytical techniques (carbon and nitrogen stable isotopes and fatty acids analysis) was applied in order to identify different fish species and trace their geographical provenience. The investigation was focused on four species (Thunnus thynnus, Thunnus alalunga, Auxis rochei and Scomber scombrus) belonging to the Scombridae family. The DNA barcoding method confirmed genus and species for S. scombrus and A. rochei, but only genus for T. alalunga and T. thynnus. Carbon and nitrogen stable isotopes results evidenced different fish diets and trophic positions, whereas fatty acids analysis displayed that the unsaturated prevailed (∼60 %) over the saturated compounds with a variation among the species and the geographical area in particular for docosahexaenoic and eicosapentaenoic acids percentage. The principal component analysis applied to stable isotopes and fatty acids evidenced a good discrimination among species and their geographical catching area. This multi-disciplinary analytical approach could represent a promising tool to identify the commercial fish and trace their origin in order to guarantee the health of consumers.
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Affiliation(s)
- Federico Rampazzo
- Italian National Institute for Environmental Protection and Research (ISPRA), Chioggia (VE), Italy
| | - Federica Tosi
- Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), Italy
| | - Paola Tedeschi
- Department of Chemical and Pharmaceutical Sciences, University of Ferrara (FE), Ferrara (FE), Italy
| | - Claudia Gion
- Italian National Institute for Environmental Protection and Research (ISPRA), Chioggia (VE), Italy
| | - Giuseppe Arcangeli
- Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), Italy
| | - Vincenzo Brandolini
- Department of Chemical and Pharmaceutical Sciences, University of Ferrara (FE), Ferrara (FE), Italy
| | - Otello Giovanardi
- Italian National Institute for Environmental Protection and Research (ISPRA), Chioggia (VE), Italy
| | - Annalisa Maietti
- Department of Chemical and Pharmaceutical Sciences, University of Ferrara (FE), Ferrara (FE), Italy
| | - Daniela Berto
- Italian National Institute for Environmental Protection and Research (ISPRA), Chioggia (VE), Italy
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25
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Elias M, Laranjo M, Potes ME, Agulheiro-Santos AC, Fernandes MJ, Garcia R, Fraqueza MJ. Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage. Foods 2020; 9:E554. [PMID: 32370036 PMCID: PMC7278657 DOI: 10.3390/foods9050554] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 04/09/2020] [Accepted: 04/15/2020] [Indexed: 11/16/2022] Open
Abstract
Catalão is a Portuguese dry-cured traditional sausage, highly appreciated for its distinctive sensory properties. The aim of this study was to evaluate the impact of a 25% salt reduction on Catalão manufactured with either purebred Alentejano (Al) or crossbred Iberian × Duroc (IDr) pork meat, on its physicochemical and microbiological stability, texture parameters, and sensory attributes. No significant effect of salt reduction or genotype was observed for pH, aW, and microbiological parameters. PUFA content was significantly higher for Al Catalão, particularly due to the content in linoleic and linolenic fatty acids. IDr 3% NaCl samples had the highest mean n6/n3 PUFA ratio, and the highest mean values for the atherogenicity and thrombogenicity indices, showing that both genotype and salt content influence these nutritional indices. Texture profile of Catalão was significantly influenced by salt content and genotype. Al samples were less adhesive, cohesive, and easier to chew. Low-salt Catalão was harder, more adhesive, and less cohesive, with lower resilience and higher chewiness values. Regarding sensory attributes, salt content influenced the product aroma, with reduced-salt sausages being evaluated as significantly less aromatic. Overall, a 25% salt reduction did not have a significant impact on the quality, stability, and sensory evaluation of Catalão.
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Affiliation(s)
- Miguel Elias
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.E.); (M.L.); (M.E.P.); (A.C.A.-S.); (R.G.)
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.E.); (M.L.); (M.E.P.); (A.C.A.-S.); (R.G.)
| | - Maria Eduarda Potes
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.E.); (M.L.); (M.E.P.); (A.C.A.-S.); (R.G.)
- Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.E.); (M.L.); (M.E.P.); (A.C.A.-S.); (R.G.)
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria José Fernandes
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
| | - Raquel Garcia
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.E.); (M.L.); (M.E.P.); (A.C.A.-S.); (R.G.)
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria João Fraqueza
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
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Lima CSDO, Andrade APD, Magalhães ALR, Almeida OCD, Guido SI, Valença RDL. Plasma fatty acid profile in dairy cows associated with the inclusion of annatto in their diet. ACTA SCIENTIARUM: ANIMAL SCIENCES 2020. [DOI: 10.4025/actascianimsci.v42i1.47651] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The objective of this study was to evaluate the plasma lipid profile and plasma fatty acids of dairy cows receiving diets supplemented with annatto. A total of 32 Holstein cows (550 kg), distributed in a completely randomized design, were allocated to individual stalls and submitted to following treatments: C0 = no annatto; C4 = inclusion of annatto at 4 g kg-1 dry matter (DM) of diet (0.07 g bixin kg-1 diet); C5 = inclusion of annatto at 5 g kg-1 DM of diet (0.09 g bixin kg-1 diet); and C7 = inclusion of annatto at 7 g kg-1 DM of diet (0.12 g bixin kg-1 diet). Blood samples were collected via epigastric vein puncture, centrifuged, and frozen for subsequent analysis. The results indicate that the inclusion (p > 0.05) of annatto does not decrease the total cholesterol or low and high density lipoproteins. However, it impacts the profile of fatty acids, evidenced by the reduction (p < 0.05) in levels of hypercholesterolemic fatty acids viz, myristic acid and palmitic acid. It also causes an increase in the levels of arachidonic acid, rumenic acid, linoleic acid, and total polyunsaturated fatty acids. Therefore, bixin included in the diets of dairy cows induces changes in the plasma fatty acid profile.
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Pires MA, Rodrigues I, Barros JC, Carnauba G, de Carvalho FA, Trindade MA. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:410-420. [PMID: 31599968 DOI: 10.1002/jsfa.10070] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 09/06/2019] [Accepted: 09/28/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The present research aimed to evaluate the nutritional, technological, microstructural and sensory characteristics of bologna sausages made with pork fat replaced with Echium oil. Three different treatments were processed, all of them with approximately 35% less sodium than a regular bologna-type sausage: Control (only pork backfat addition) and T25 and T50 (replacement of 25 and 50% of the added animal fat with Echium oil respectively). RESULTS Proximate composition, texture profile analysis, fatty acid profile and microstructure were evaluated to characterize the products. In refrigerated storage, the following characteristics were assessed: thiobarbituric acid-reactive substances (TBARS) index, objective color, pH value, microbiological counts and sensory acceptance. Both samples with Echium oil (T25 and T50) showed a healthier lipid profile, with high omega-3 content, mainly from α-linolenic and stearidonic fatty acids, consequently presenting better (P ≤ 0.05) values of nutritional indices than the Control. However, the replacement of 50% animal fat with Echium oil negatively affected (P ≤ 0.05) most of the technological characteristics and the sensory acceptance of bolognas. In contrast, the treatment with 25% replacement did not show significant differences in most of the evaluated parameters compared with the Control sample. CONCLUSION Thus the replacement of 25% of pork backfat with Echium oil in bologna sausages can be recommended, representing a good balance between nutritional gains and sensory impairment. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Manoela A Pires
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Pirassununga, Brazil
| | - Isabela Rodrigues
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Pirassununga, Brazil
| | - Julliane C Barros
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Pirassununga, Brazil
| | - Gabriela Carnauba
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Pirassununga, Brazil
| | - Francisco Al de Carvalho
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Pirassununga, Brazil
| | - Marco A Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Pirassununga, Brazil
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Bejaoui S, Bouziz M, Ghribi F, Chetoui I, Cafsi ME. Assessment of the biochemical and nutritional values of Venerupis decussata from Tunisian lagoons submitted to different anthropogenic ranks. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:1734-1751. [PMID: 31755057 DOI: 10.1007/s11356-019-06851-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Accepted: 10/21/2019] [Indexed: 06/10/2023]
Abstract
The present study aimed to evaluate the biochemical status of Venerupis decussata collected seasonally from two Tunisian coastline lagoons (Ghar El Melh and Boughrara) submitted to different anthropogenic levels. Trace elements were significantly higher in clams from Boughrara, especially during the warm season. Fatty acids, proximate compositions, and nutritional value of both clam populations were higher, appearing to be the best for human consumption principally during the spring season. The principal component analysis was determined, including phospholipids and reserve lipids, revealing a great variation with the exogenous and endogenous factors. Generally, clams from Boughrara had a significant alteration in biochemical composition principally due to the anthropogenic levels and physicochemical fluctuation of this lagoon. Our results reflected the healthy benefit of clam consumption and the use of energy reserves and essential fatty acids as a great biomarker to assess ecological risk in lagoons and other coastal ecosystems.
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Affiliation(s)
- Safa Bejaoui
- Laboratory of Ecology, Biology and Physiology of Aquatic Environment, Biology Department, Faculty of Science of Tunis, University of Tunis El Manar, 2092, Tunis, Tunisia.
| | - Mehdi Bouziz
- Laboratory of Ecology, Biology and Physiology of Aquatic Environment, Biology Department, Faculty of Science of Tunis, University of Tunis El Manar, 2092, Tunis, Tunisia
| | - Feriel Ghribi
- Laboratory of Ecology, Biology and Physiology of Aquatic Environment, Biology Department, Faculty of Science of Tunis, University of Tunis El Manar, 2092, Tunis, Tunisia
| | - Imene Chetoui
- Laboratory of Ecology, Biology and Physiology of Aquatic Environment, Biology Department, Faculty of Science of Tunis, University of Tunis El Manar, 2092, Tunis, Tunisia
| | - M'hamed El Cafsi
- Laboratory of Ecology, Biology and Physiology of Aquatic Environment, Biology Department, Faculty of Science of Tunis, University of Tunis El Manar, 2092, Tunis, Tunisia
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Ahmmed MK, Ahmmed F, Tian HS, Carne A, Bekhit AED. Marine omega-3 (n-3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health. Compr Rev Food Sci Food Saf 2019; 19:64-123. [PMID: 33319514 DOI: 10.1111/1541-4337.12510] [Citation(s) in RCA: 102] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 10/06/2019] [Accepted: 10/27/2019] [Indexed: 12/15/2022]
Abstract
For several decades, there has been considerable interest in marine-derived long chain n-3 fatty acids (n-3 LCPUFAs) due to their outstanding health benefits. n-3 LCPUFAs can be found in nature either in triglycerides (TAGs) or in phospholipid (PL) form. From brain health point of view, PL n-3 is more bioavailable and potent compared to n-3 in TAG form, as only PL n-3 is able to cross the blood-brain barrier and can be involved in brain biochemical reactions. However, PL n-3 has been ignored in the fish oil industry and frequently removed as an impurity during degumming processes. As a result, PL products derived from marine sources are very limited compared to TAG products. Commercially, PLs are being used in pharmaceutical industries as drug carriers, in food manufacturing as emulsifiers and in cosmetic industries as skin care agents, but most of the PLs used in these applications are produced from vegetable sources that contain less (without EPA, DPA, and DHA) or sometimes no n-3 LCPUFAs. This review provides a comprehensive account of the properties, structures, and major sources of marine PLs, and provides focussed discussion of their relationship to brain health. Epidemiological, laboratory, and clinical studies on n-3 LCPUFAs enriched PLs using different model systems in relation to brain and mental health that have been published over the past few years are discussed in detail.
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Affiliation(s)
- Mirja Kaizer Ahmmed
- Department of Food Science, University of Otago, Dunedin, New Zealand.,Department of Fishing and Post-Harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Khulshi, Bangladesh
| | - Fatema Ahmmed
- Department of Chemistry, University of Otago, Dunedin, New Zealand
| | | | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin, New Zealand
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Santos MS, Estevinho LM, Carvalho CAL, Morais JS, Conceição ALS, Paula VB, Magalhães-Guedes K, Almeida RCC. Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life. J Food Sci 2019; 84:3429-3436. [PMID: 31751501 DOI: 10.1111/1750-3841.14943] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 10/03/2019] [Accepted: 10/15/2019] [Indexed: 12/17/2022]
Abstract
This study aimed to evaluate the quality parameters in probiotic yogurt produced with Brazilian red propolis to replace potassium sorbate used in conventional yogurt (CY). Microbiological stability and shelf life, physicochemical properties (pH, acidity, chemical composition, and fatty acids), and bioactive properties (phenolic compounds and antioxidant activity) were evaluated. The addition of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Microbiological stability of at least 28 days was achieved, while a drastic reduction in the lactic acid bacteria content was observed in the CY during refrigeration storage. Phenolic total contents were higher than those of the control, and consequently, yogurt with red propolis showed higher antioxidant activity. PRACTICAL APPLICATION: The study indicates that Brazilian red propolis at 0.05% concentration to replace the potassium sorbate is an efficient alternative for use in yogurt production. The knowledge acquired about these types of Brazilian propolis provides an important contribution to food research in the discovery of new functional products to the market, seeking a healthier diet. Therefore, the produced yogurt proves to be an innovative product with functional and probiotic potential to be placed on the market.
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Affiliation(s)
- Marly S Santos
- School of Nutrition, Federal Univ. of Bahia, Rua Basílio da Gama, s/n, Canela, Cep: 40.110-160, Salvador, BA, Brazil
| | - Leticia M Estevinho
- CIMO-Mountain Research Center, Dept. of Biology and Biotechnology, School of Agriculture, Polytechnic Inst. of Bragança., Campus Santa Apolónia, Cep: 5300-253, Bragança, Portugal
| | - Carlos Alfredo L Carvalho
- Center of Agricultural Sciences, Environmental and Biological, Federal Univ. of Bahia Reconcavo, Rua Rui Barbosa, n° 710, Centro, Cep: 44.380-000, Cruz das Almas, Bahia, Brazil
| | - Jorge S Morais
- CIMO-Mountain Research Center, Dept. of Biology and Biotechnology, School of Agriculture, Polytechnic Inst. of Bragança., Campus Santa Apolónia, Cep: 5300-253, Bragança, Portugal
| | - Antonio Leandro S Conceição
- Center of Agricultural Sciences, Environmental and Biological, Federal Univ. of Bahia Reconcavo, Rua Rui Barbosa, n° 710, Centro, Cep: 44.380-000, Cruz das Almas, Bahia, Brazil
| | - Vanessa B Paula
- CIMO-Mountain Research Center, Dept. of Biology and Biotechnology, School of Agriculture, Polytechnic Inst. of Bragança., Campus Santa Apolónia, Cep: 5300-253, Bragança, Portugal
| | - Karina Magalhães-Guedes
- Dept. of Bromatological Analysis, Pharmacy Faculty, Federal Univ. of Bahia, Barão of Geremoabo Street, s/n, Ondina, Cep: 40.171-970, Salvador, Bahia, Brazil
| | - Rogeria C C Almeida
- School of Nutrition, Federal Univ. of Bahia, Rua Basílio da Gama, s/n, Canela, Cep: 40.110-160, Salvador, BA, Brazil
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Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108420] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Łuczyńska J, Paszczyk B. Health Risk Assessment of Heavy Metals and Lipid Quality Indexes in Freshwater Fish from Lakes of Warmia and Mazury Region, Poland. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:E3780. [PMID: 31597353 PMCID: PMC6801511 DOI: 10.3390/ijerph16193780] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 10/04/2019] [Accepted: 10/04/2019] [Indexed: 11/17/2022]
Abstract
The objectives of study were to determine heavy metals content (Zn, Cu, Mn, Fe and Hg) and fatty acids in selected organs of roach, Rutilus rutilus (L.); bream, Abramis brama (L.); pike, Esox lucius (L.); Eurasian perch, Perca fluviatilis (L.) collected from reservoirs of Warmia and Mazury region (northeastern Poland). Heavy metals were determined with atomic absorption spectrometry AAS. The fatty acids were analyzed using gas chromatography. In a few cases, differences in the content of heavy metals and fatty acids were not significant between species. The muscles of fish characterized significantly higher values of mercury than other organs (p ≤ 0.05), except for bream. The reverse regularity was observed in the case of content of Cu, Zn, Mn and Fe. Fatty acids having a desirable dietary effect in humans (DFA-Hypocholesterolaemic fatty acids) (74.00-74.84) were more than OFA (hypercholesterolaemic fatty acids), i.e., those undesirable (24.03-24.79). The lipid quality indexes AI (index of atherogenicity) (0.40-0.44) and TI (index of thrombogenicity) (0.18-0.24) in muscles of fish were low, which means that the meat of the fish may be recommended for human health. THQ (target hazard quotient) and HI (hazard index) as individual foodstuff were below 1, whereas HI for a specific receptor/pathway combination exceeded 1. This may suggest that eating meat from a given species is safe from a health point of view.
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Affiliation(s)
- Joanna Łuczyńska
- Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Plac Cieszyński 1, 10726 Olsztyn, Poland.
| | - Beata Paszczyk
- Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Plac Cieszyński 1, 10726 Olsztyn, Poland.
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Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices. ACTA ACUST UNITED AC 2019. [DOI: 10.1108/nfs-06-2019-0178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
This study aims to determine the physicochemical and fatty acids composition of Serra da Estrela cheese (SEC), as well as health-related lipid indices, like the atherogenic and thrombogenic indices, and to evaluate the influence of producer, geographical origin and production date.
Design/methodology/approach
All 24 SEC produced between November 2017 and March 2018 were collected at selected certified producers and analyzed by NIR spectrophotometer and by GC. Data were statistically evaluated by chemometric tools.
Findings
In all evaluated SEC, 23 fatty acids were quantified. Cheese origin influenced nutritional and health-related lipid indices). The cheeses were characterized by a relative high abundance of saturated fatty acids (67-76%), followed by a medium content of monounsaturated fatty acids (17-25%) and by low level of polyunsaturated fatty acids (5-7%). A putative positive association between cheese consumption and healthy lipid indices could be reached.
Practical implications
The contents of some medium and long chain fatty acids as well as of nutritional and health indices were influenced by cheese producer, geographical origin and production date pointing out the need for standardizing production procedures.
Social implications
The SEC plays a key role in the local economy, being an endogenous product with unique sensory characteristics and nutritional potential, for which the knowledge of the lipids profile and health indices is of utmost relevance.
Originality/value
SEC is an iconic Portuguese cheese with Protected Designation of Origin. Based on the results, like health-related lipid indices, evaluated for the first time, a positive association between cheese consumption and healthy lipid indices could be envisaged.
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Mustafa AF, Chavarr EC, Mantilla JG, Mantilla JO, Paredes MA. Effects of feeding flaxseed on performance, carcass trait, and meat fatty acid composition of Guinea pigs (Cavia procellus) under northern Peruvian condition. Trop Anim Health Prod 2019; 51:2611-2617. [PMID: 31240548 DOI: 10.1007/s11250-019-01977-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Accepted: 06/07/2019] [Indexed: 12/12/2022]
Abstract
A study was conducted to determine the effects of flaxseed supplementation on performance, carcass traits, and hindleg fatty acid composition of guinea pigs. Sixty male and female weaned guinea pigs (1 month old, five animals/cage) were blocked by sex and bodyweight and randomly fed 0 (control) or 100 g/kg flaxseed concentrate diets (15 g/animal) plus ad libitum fresh alfalfa for 30 days. Results showed that flaxseed supplementation had no influence on animal performance. However, final body weight (P = 0.035), total feed intake (P = 0.019), and body weight gain (P < 0.001) were higher in male than female guinea pigs. Similar results were also observed for carcass composition (i.e., hot, chilled, and reference carcass weights). Inclusion of flaxseed reduced saturated (P < 0.001), mono-unsaturated (P = 0.004), and increased (P < 0.001) polyunsaturated (PUFA) fatty acid concentrations in hindlegs. Concentrations of linolenic acid and n-3 PUFA increased (P < 0.001) by 49.7 and 37.1%, respectively as a result of flaxseed inclusion. It was concluded that feeding flaxseed to guinea pigs at 100 g/kg of the concentrate diets improves meat PUFA concentrations with no adverse effects on performance or carcass composition.
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Affiliation(s)
- A F Mustafa
- McGill University, Macdonald Campus, St-Ann-De-Bellevue, QC, Canada.
| | - E C Chavarr
- National University of Cajamarca, Cajamarca, Peru
| | - J G Mantilla
- National University of Cajamarca, Cajamarca, Peru
| | - J O Mantilla
- National University of Cajamarca, Cajamarca, Peru
| | - M A Paredes
- National University of Cajamarca, Cajamarca, Peru
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The potential of Hoplias malabaricus (Characiformes: Erythrinidae), a Neotropical carnivore, for aquaculture. AQUACULTURE AND FISHERIES 2019. [DOI: 10.1016/j.aaf.2019.01.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Liotta L, Randazzo CL, Russo N, Zumbo A, Di Rosa AR, Caggia C, Chiofalo V. Effect of Molasses and Dried Orange Pulp as Sheep Dietary Supplementation on Physico-Chemical, Microbiological and Fatty Acid Profile of Comisana Ewe's Milk and Cheese. Front Nutr 2019; 6:1. [PMID: 30805342 PMCID: PMC6370666 DOI: 10.3389/fnut.2019.00001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Accepted: 01/10/2019] [Indexed: 11/23/2022] Open
Abstract
The use of agro-industrial by-products for ruminant feed represents both an economical and environmental convenient way for reducing waste discharge and waste management costs for food industries. Large amounts of waste from citrus processing industries are available in Sicily, Italy. In the present study, the effect of dried citrus pulp as sheep dietary supplementation was evaluated on physico-chemical, microbiological and fatty acid composition of resulting milk and cheese. Pelleted feed integrated with molasses and blond orange pulp, replacing cane molasses, beet pulp and part of the maize and sunflower in ration, were administrated to ewes as an experimental treatment The experiment involved sixty Comisana breed sheep divided into two groups and two feeding trials (experimental and control). Ewe's milk and cheese samples were collected from January to April and analyzed for physico-chemical, microbiological and fatty acid profile composition. Results suggested that both the experimental milk and cheese were different from the controls. In particular, an increase of experimental milk yield and fat content were registered whilst the cheese samples exhibited a significant decrease of pH values and an increase in fat and protein contents. In addition, an increase of conjugated linoleic acids as well as of the oxidative stability were observed indicating the beneficial effect of dietary supplementation. Furthermore, among the main microbial groups, the experimental and control samples, no differences were detected. However, with the exception of streptococci, which was found higher in experimental cheeses, and staphylococci, which was significantly reduced by experimental feed. Moreover, the application of culture-independent methods highlighted the dominance of Lactobacillus rhamnosus/casei group in the experimental cheese, suggesting a driving role of the dietary supplementation in the cheese microbiota composition. The present study demonstrated that the inclusion of citrus by-products in the diet of small dairy ruminants is a promising feeding, which could positively affect milk composition and cheese manufacture.
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Affiliation(s)
- Luigi Liotta
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, Messina, Italy
| | - Cinzia L Randazzo
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Catania, Italy
| | - Nunziatina Russo
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Catania, Italy
| | - Alessandro Zumbo
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, Messina, Italy
| | - Ambra Rita Di Rosa
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, Messina, Italy
| | - Cinzia Caggia
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Catania, Italy
| | - Vincenzo Chiofalo
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, Università degli Studi di Messina, Messina, Italy
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Khalili Tilami S, Sampels S, Zajíc T, Krejsa J, Másílko J, Mráz J. Nutritional value of several commercially important river fish species from the Czech Republic. PeerJ 2018; 6:e5729. [PMID: 30345172 PMCID: PMC6187990 DOI: 10.7717/peerj.5729] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 09/12/2018] [Indexed: 12/20/2022] Open
Abstract
Proximate and fatty acid (FA) composition of seven freshwater fish species from the Czech Republic were examined. Moreover, the index of atherogenicity (IA) and the index of thrombogenicity (IT) were calculated from the obtained data. These two indices along with the total content of the essential n-3 FAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as well as the ratio of n-6/n3 FAs, provide good indicators for the nutritional value of the fish. The species had been selected owing to the limited amount of information about their nutritional composition available. Furthermore, they are not typically subject to aquaculture, being almost exclusively obtained by angling. The protein content was relatively stable in all species (17.1 ± 1.55 to 19.2 ± 2.20 g/100 g). The content of carbohydrates ranged from 0.02 ± 0.1 to 0.99 ± 0.0 g/100 g and ash from 1.08 ± 0.20 to 2.54 ± 1.57 g/100 g. As expected, a high variability was observed in the fat content (0.74 ± 0.04 to 4.04 ± 0.81 g/100 g) and the FA composition, as well as the contents of EPA and DHA. IA and IT were close to the values stated for the Eskimo diet, indicating a high nutritional value with a positive effect for human health.
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Affiliation(s)
- Sarvenaz Khalili Tilami
- Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, České Budějovice, Czech Republic
| | - Sabine Sampels
- Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, České Budějovice, Czech Republic.,Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Tomáš Zajíc
- Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, České Budějovice, Czech Republic
| | - Jakub Krejsa
- Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, České Budějovice, Czech Republic
| | - Jan Másílko
- Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, České Budějovice, Czech Republic
| | - Jan Mráz
- Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, České Budějovice, Czech Republic
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Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds. Food Chem 2018; 263:81-88. [DOI: 10.1016/j.foodchem.2018.04.115] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 04/25/2018] [Accepted: 04/25/2018] [Indexed: 01/10/2023]
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Aussant J, Guihéneuf F, Stengel DB. Impact of temperature on fatty acid composition and nutritional value in eight species of microalgae. Appl Microbiol Biotechnol 2018; 102:5279-5297. [PMID: 29696337 DOI: 10.1007/s00253-018-9001-x] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/04/2018] [Accepted: 04/07/2018] [Indexed: 11/27/2022]
Abstract
Microalgae are considered a sustainable source of high-value products with health benefits. Marine algae-derived omega-3 long-chain polyunsaturated fatty acids (LC-PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are considered dietary elements with effects on mental health, cognition enhancement, and cardiovascular protection. This study investigated the temperature effect on omega-3 LC-PUFA production in eight species of microalgae from various taxonomic groups, with a focus on achieving an optimal balance between omega-3 accumulation and efficient growth performance. Samples were batch-cultivated at four different temperatures, with constant light, and fatty acid methyl esters (FAME) were analyzed by gas chromatography. Several nutritional indices were calculated to assess the potential value of biomass produced for human consumption. Two promising candidates were identified suitable for batch cultivation and large-scale production: Nannochloropsis oculata for EPA and Isochrysis galbana for DHA production, with optimum productivities obtained between 14 and 20 °C, and nutritional indices falling within the range required for nutritional benefit.
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Affiliation(s)
- Justine Aussant
- Botany and Plant Science, School of Natural Sciences, Ryan Institute for Environment, Marine and Energy Research, National University of Ireland Galway, Galway, Ireland.
| | - Freddy Guihéneuf
- Botany and Plant Science, School of Natural Sciences, Ryan Institute for Environment, Marine and Energy Research, National University of Ireland Galway, Galway, Ireland
| | - Dagmar B Stengel
- Botany and Plant Science, School of Natural Sciences, Ryan Institute for Environment, Marine and Energy Research, National University of Ireland Galway, Galway, Ireland
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Łuczyńska J, Paszczyk B, Nowosad J, Łuczyński MJ. Mercury, Fatty Acids Content and Lipid Quality Indexes in Muscles of Freshwater and Marine Fish on the Polish Market. Risk Assessment of Fish Consumption. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2017; 14:E1120. [PMID: 28946712 PMCID: PMC5664621 DOI: 10.3390/ijerph14101120] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 09/14/2017] [Accepted: 09/19/2017] [Indexed: 11/16/2022]
Abstract
Mercury content and fatty acids in muscles of Perca fluviatilis L. (European perch), Leuciscus idus L. (ide), Cyprinus carpio L. (European or common carp), Oncorhynchus mykiss Walb. (rainbow trout), Platichthys flesus L. (European flounder). and Clupea harengus L. (bream) from the Polish market were investigated. The total mercury was processed with AAS. The fatty acids were analyzed by gas chromatography. The concentration of mercury in muscles varied from 0.006 to 0.138 mg/kg and decreased as follows: perch ≈ ide > flounder > herring ≈ bream ≈ rainbow trout > carp (p ≤ 0.05). There were only significant positive correlations between body weight and mercury content in muscle tissue of carp (r = 0.878), flounder (r = 0.925) and herring (r = 0.982) (p ≤ 0.05). The atherogenic index (AI), thrombogenicity index (TI) and flesh-lipid quality index (FLQ) were calculated as follows 0.33-0.70 (IA), 0.16-0.31 (IT) and 13.01-33.22 (FLQ). Hypocholesterolemic (OFA) and hypercholesterolemic fatty acids (DFA) in muscles of fish ranged from 18.26 to 23.01 and from 73.91 to 78.46, respectively. In most cases, there were not significant correlations between size (body weight and total length) and fatty acids in the muscles of the examined fish (p > 0.05). The Target Hazard Quotient (THQ) values were below 1, which shows that there is no non-carcinogenic health risk to the consumer by consuming the examined fish.
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Affiliation(s)
- Joanna Łuczyńska
- Chair of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, ul. Plac Cieszyński 1, 10-726 Olsztyn, Poland.
| | - Beata Paszczyk
- Chair of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, ul. Plac Cieszyński 1, 10-726 Olsztyn, Poland.
| | - Joanna Nowosad
- Department of Lake and River Fisheries, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland.
| | - Marek Jan Łuczyński
- Department of Ichthyology, The Stanisław Sakowicz Inland Fisheries Institute in Olsztyn, 10-719 Olsztyn, Poland.
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Will seabass ( Dicentrarchus labrax ) quality change in a warmer ocean? Food Res Int 2017; 97:27-36. [DOI: 10.1016/j.foodres.2017.03.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 03/04/2017] [Accepted: 03/10/2017] [Indexed: 12/21/2022]
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Barreira L, Resek E, Rodrigues MJ, Rocha MI, Pereira H, Bandarra N, da Silva MM, Varela J, Custódio L. Halophytes: Gourmet food with nutritional health benefits? J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.02.003] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Chemical Composition and Biological Activities of Mono- and Heterofloral Bee Pollen of Different Geographical Origins. Int J Mol Sci 2017; 18:ijms18050921. [PMID: 28448467 PMCID: PMC5454834 DOI: 10.3390/ijms18050921] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 04/10/2017] [Accepted: 04/24/2017] [Indexed: 12/25/2022] Open
Abstract
Recent research shows variations in pollen chemical constituents and, consequently, in their therapeutic properties. Mono and multifloral bee pollen extracts were investigated for antioxidant and enzyme inhibitory activity properties, phenolic compounds and fatty acid composition. Generally, Eucalyptus spp. and multifloral extracts exhibited potent inhibitory activity against α-amylase, acetylcholinesterase, tyrosinase, lipoxygenase, lipase and hyaluronidase. On the other hand, Miconia spp. demonstrated higher antihemolytic activity. Cocos nucifera and Miconia spp. extracts exhibited important antioxidant properties in the different assays (ABTS, DPPH, β-carotene/linoleic acid and reducing power). Moreover, these extracts had greater amounts of total phenols and flavonoids in comparison to others. The increase in antioxidant activity (decrease in EC50 values) was accompanied by an increase in the amount of total phenols in the extracts. The pollen extracts contained linoleic acid and α-linolenic acid as major fatty acids, followed by palmitic acid, and oleic acid. In this study, differences were observed in both chemical constituents and biological activities of the samples related to the geographical and botanical origin of bee pollen.
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Ayisi CL, Zhao J, Rupia EJ. Growth performance, feed utilization, body and fatty acid composition of Nile tilapia (Oreochromis niloticus ) fed diets containing elevated levels of palm oil. AQUACULTURE AND FISHERIES 2017. [DOI: 10.1016/j.aaf.2017.02.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Barreiro R, Regal P, Díaz-Bao M, Vázquez BI, Cepeda A. Effects of bovine pregnancy on the fatty acid composition of milk: the significance for humans needs. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:608-616. [DOI: 10.1080/19440049.2016.1277270] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- R. Barreiro
- Laboratory of Food Hygiene, Inspection and Control (LHICA), Department of Analytical Chemistry, Nutrition and Bromatology, Universidade de Santiago de Compostela, Lugo, Spain
| | - P. Regal
- Laboratory of Food Hygiene, Inspection and Control (LHICA), Department of Analytical Chemistry, Nutrition and Bromatology, Universidade de Santiago de Compostela, Lugo, Spain
| | - M. Díaz-Bao
- Laboratory of Food Hygiene, Inspection and Control (LHICA), Department of Analytical Chemistry, Nutrition and Bromatology, Universidade de Santiago de Compostela, Lugo, Spain
| | - B. I. Vázquez
- Laboratory of Food Hygiene, Inspection and Control (LHICA), Department of Analytical Chemistry, Nutrition and Bromatology, Universidade de Santiago de Compostela, Lugo, Spain
| | - A. Cepeda
- Laboratory of Food Hygiene, Inspection and Control (LHICA), Department of Analytical Chemistry, Nutrition and Bromatology, Universidade de Santiago de Compostela, Lugo, Spain
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Balthazar C, Pimentel T, Ferrão L, Almada C, Santillo A, Albenzio M, Mollakhalili N, Mortazavian A, Nascimento J, Silva M, Freitas M, Sant’Ana A, Granato D, Cruz A. Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development. Compr Rev Food Sci Food Saf 2017; 16:247-262. [DOI: 10.1111/1541-4337.12250] [Citation(s) in RCA: 197] [Impact Index Per Article: 28.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 01/18/2023]
Affiliation(s)
- C.F. Balthazar
- Univ. Federal Fluminense (UFF); Faculdade de Veterinária; 24230-340 Niterói/RJ Brazil
| | - T.C. Pimentel
- Inst. Federal do Paraná (IFPR); Campus Paranavaí; 87703-536 Paraná Brazil
| | - L.L. Ferrão
- Univ. Federal Rural do Rio de Janeiro (UFRRJ); Depto. de Tecnologia de Alimentos (DTA), Seropédica; 23890-000 Rio de Janeiro Brazil
| | - C.N. Almada
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
| | - A. Santillo
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
- Univ. of Foggia; Dept. of the Sciences of Agriculture; 71100 Foggia Italy
| | - M. Albenzio
- Univ. of Foggia; Dept. of the Sciences of Agriculture; 71100 Foggia Italy
| | - N. Mollakhalili
- Shahid Beheshti Univ. of Medical Sciences; Faculty of Nutrition Sciences, Food Science and Technology; 19395-4741 Tehran Iran
| | - A.M. Mortazavian
- Shahid Beheshti Univ. of Medical Sciences; Faculty of Nutrition Sciences, Food Science and Technology; 19395-4741 Tehran Iran
| | - J.S. Nascimento
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
| | - M.C. Silva
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
| | - M.Q. Freitas
- Univ. Federal Fluminense (UFF); Faculdade de Veterinária; 24230-340 Niterói/RJ Brazil
| | - A.S. Sant’Ana
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
| | - D. Granato
- Univ. Estadual de Ponta Grossa (UEPG); Depto. de Engenharia de Alimentos; 84030-900 Ponta Grossa Brazil
| | - A.G. Cruz
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
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Rozbicka-Wieczorek AJ, Krajewska-Bienias KA, Czauderna M. Dietary carnosic acid, selenized yeast, selenate and fish oil affected the concentration of fatty acids, tocopherols, cholesterol and aldehydes in the brains of lambs. Arch Anim Breed 2016. [DOI: 10.5194/aab-59-215-2016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
Abstract. The function of the brain is to exert centralized control over the other internal organs and tissues of the body. Thus, the objective of our studies was to evaluate changes in the concentration of fatty acids (FAs), cholesterol (CHOL), cholest-4-en-3-one (CHOL-4-3), tocopherols, malondialdehyde (MDA) and fatty aldehydes in the brains of lambs fed supplemented diets. Thirty male Corriedale lambs with a body weight of 30.5 ± 2.6 kg were allotted to five groups of six lambs and housed individually. After the preliminary period, for 35 days the animals were fed a diet containing 3 % rapeseed oil (RO) (the RO diet), a diet enriched with 2 % RO and 1 % fish oil (FO) (the FO diet) or the diets with combined addition of 2 % RO, 1 % FO, 0.1 % carnosic acid (CA) (the CA diet) and 0.35 ppm Se as the selenized yeast (SeY) (the CASeY diet) or selenate (SeVI) (the CASeVI diet). The CASeVI diet most efficiently increased the accumulation of FAs (including unsaturated FAs), CHOL-4-3 and fatty aldehydes in the lamb brain. This diet most effectively decreased the concentration of CHOL and MDA in the brain. The CASeY diet showed a different impact on the level of FAs, CHOL, CHOL-4-3, tocopherols, MDA and fatty aldehydes in the brain as compared with the CASeVI diet. The CA diet reduced the concentration of CHOL-4-3, the sums of fatty aldehydes, FAs, atherogenic- and thrombogenic-saturated FAs in the brain compared with the CASeVI diet; the CA diet most effectively increased the value of polyunsaturated FA (PUFA) peroxidation index in the brain. The RO diet most efficiently increased the concentration of CHOL and values of the ratios of saturated FAs to PUFAs and long-chain n-6PUFAs to long-chain n-3PUFAs in the brain.The current studies provide new useful information for nutritionists carrying out further investigations aimed at improving farm-animal health, growth performance, reproductive system and the nutritional quality of feed for ruminants.
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Siano F, Straccia MC, Paolucci M, Fasulo G, Boscaino F, Volpe MG. Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1730-1735. [PMID: 26033409 DOI: 10.1002/jsfa.7279] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2014] [Revised: 05/14/2015] [Accepted: 05/27/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Nut and seed oils are often considered waste products but in recent years they have been receiving growing interest due to their high concentration of hydrophilic and lipophilic bioactive components, which have important pharmacological properties on human health. The aim of this work was to compare the physico-chemical and biochemical properties of pomegranate (Punicagranatum), sweet cherry (Prunusavium) and pumpkin (Cucurbita maxima) seed oils obtained by solvent extraction. RESULTS High amount of linoleic acid was found in the cherry and pumpkin seed oils, while pomegranate seed oil showed relevant content of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) along to eicosapentaenoic acid (EPA) and nervonic acid. Pumpkin seed oil had high concentration of carotenoids, while pomegranate oil was the best absorber in the UV-A and UV-B ranges. CONCLUSION Pomegranate, cherry and pumpkin seed oils can be an excellent source of bioactive molecules and antioxidant compounds such as polyphenols, carotenoids and unsaturated fatty acids. These seed oils can be included both as preservatives and functional ingredients in the food, pharmaceutical and cosmetic fields and can contribute to disease prevention and health promotion. Moreover, high absorbance of UV light indicates a potential use of these oils as filters from radiations in the food, pharmaceutical, and cosmetic fields.
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Affiliation(s)
- Francesco Siano
- Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy
| | - Maria C Straccia
- Institute of Polymers, Composites and Biomaterials, National Research Council, Via Campi Flegrei, 34 - 80078, Pozzuoli, (Na), Italy
| | - Marina Paolucci
- Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy
- Department of Science and Technologies, University of Sannio, Via Port'Arsa, 11 - 82100, Benevento, Italy
| | - Gabriella Fasulo
- Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy
| | - Floriana Boscaino
- Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy
| | - Maria G Volpe
- Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy
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Hajji T, Telahigue K, Bennour S, Gharbi M, El Cafsi M. Impact ofPeroderma cylindricum(Copepoda: Pennellidae) Infection on Fatty Acid Composition and Lipid Quality of Sardine (Sardina pilchardus). J Parasitol 2015; 101:682-6. [DOI: 10.1645/15-777] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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50
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Nantapo CW, Muchenje V, Nkukwana TT, Hugo A, Descalzo A, Grigioni G, Hoffman LC. Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.033] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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